pizza crust 1 tablespoon fresh lime juice 1 tablespoon olive oil, plus 1 teaspoon 1 tablespoon soy sauce 2 cloves garlic, minced 2 teaspoons fresh cilantro, chopped 1 teaspoon crushed red pepper flakes 1 boneless chicken breast, cut into bite-sized pieces 3/4 cup black beans, refried or black bean dip 1 tablespoon water 1/4 teaspoon cayenne pepper 1/4 cup white onions, sliced 1 green chili, canned, whole 1/2 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded
Make marinade by combining lime juice, 1 tablespoon olive oil, soy sauce, garlic, cilantro, salt and pepper flakes in a blender or small bowl with an electric mixer until well mixed. Marinate the chicken for 2 hours. Heat one teaspoon oil in small skillet over high heat. Cook chicken 2-4 minutes or until cooked through. Mix black beans with water and cayenne pepper. Roll out pizza crust or use prepared crust. Preheat oven to 475. Spread black bean mixture over crust, arrange chicken evenly over beans. Top with onions. Thinly slice the chili pepper into strips. Sprinkle over onions. Top with cheeses. Bake for 12-15 minutes or until pizza crust lightly browns. Serve with tomatillo salsa and sour cream on the side.
Cooking spray 2-1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes 1/4 teaspoon salt 1/4 teaspoon pepper 6 large egg whites 2 large eggs 1/2 cup (2 ounces) crumbled goat cheese 3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips 1 tablespoon chopped fresh dill
Preheat oven to 350 degrees Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; saute 5 minutes or until golden brown, and sprinkle with salt and pepper. Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill. Bake at 350&176; for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Cut into 4 wedges.
1 pound ground Beef Top Round, cooked 1 12 oz. can green peas 1 12 ounce corn, creamed 1 12 ounce can green beans, drained 6 potatoes, peeled and cubed, or leftover mashed potatoes 2 tablespoons flour 2 cups water dash salt and pepper 1 dash garlic powder 2 cups cheddar cheese, shredded – or slices of American cheese
Cook amd mash potatoes. Brown beef, drain all but 1 tablespoon drippings. Add seasonings and water, simmer until gravy thickens. Layer meat, hamburger gravy,vegetables, potatoes and cheese. Bake at 350 for 20 minutes. Remove from oven when cheese is melted. 8 Servings
This is nothing short of awesome! And oh, so easy!
3 cups cooked chicken, cubed or shredded 1 12 oz. can chicken broth 1 10 3/4 ounce can cream of chicken soup 1 12 oz. can canned corn, (Mexicorn), drained 1 12 oz. can black beans, drained and rinsed 1 8 oz. bottle green taco sauce or Tomatillo Salsa 1/4 cup salsa 9 corn tortillas 3 cups cheddar cheese, shredded – may use the Mexican flavored cheese
In a large bowl, whisk together the soup and half of the broth. Stir in the green taco sauce, salsa, corn, black beans and one cup of the cheese. Place one layer of corn tortillas over bottom of a 13×9″ baking dish. Top with half of the chicken mixture. Repeat layers ending with a layer of corn tortillas. Top with remaining cheese and pour remaining chicken broth over the casserole. Bake at 350 for about 30 minutes or until bubbly.
1 pound turkey breast tenderloin slices, all visible fat removed 1/2 cup low-sodium chicken broth 1 tablespoon cornstarch 1/8 teaspoon salt 1/8 teaspoon black pepper Vegetable oil spray 2 tablespoons balsamic vinegar 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced 1/4 cup chopped shallots or onion Fresh rosemary (optional)
Rinse turkey and pat dry. Set aside. In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired.
4 Servings
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